Quality and Oxidative Changes of Minced Cooked Pork Incorporated with <i>Moringa</i> <i>oleifera</i> Leaf and Root Powder

Quality and Oxidative Changes of Minced Cooked Pork Incorporated with <i>Moringa</i> <i>oleifera</i> Leaf and Root Powder

Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of <i...

Full description

Bibliographic Details
Main Authors: Nobuhle S. Lungu, Anthony J. Afolayan, Ronald S. Thomas, Emrobowansan M. Idamokoro
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Sustainability
Subjects:
natural antioxidants
meat
consumer health
shelf-life
Online Access:https://www.mdpi.com/2071-1050/13/18/10126

Similar Items

Similar Items